The BEST vegan fried "chicken" sandwich! #vegansandwich #chickensandwich #recipe

Recipe for Chicken Fried Mushrooms

1 lb oyster mushrooms
1 1/2 cup flour
1 tbsp Italian seasoning
1 tsp cayenne
1 tbsp garlic powder
1 tbsp onion powder
1 tsp white pepper
1 tsp salt
1/4 cup beer
1/4 cup JUSTEgg
Oil for frying


1. Mix together flour, Italian seasoning, cayenne, garlic powder, onion powder, white pepper, and salt.
2. Take 1/3 of the mixture and place in a separate bowl. Add beer and JUSTEgg to create batter. It should be the consistency of a salad dressing.
3. Tear the oyster mushrooms into pieces about the size of a chicken thigh. Bring oil to about 350F (check out the "is the oil ready?" test in the video). Dredge the mushrooms in the flour mixture, then coat in the batter, and then again in the flour mixture before dropping in the oil.
4. Cook for about 3 to 4 minutes on each side, until golden brown. Set aside on a wire rack to drain excess oil.
5. To assemble sandwich, make a sauce by mixing together 1 part vegan mayo, 1 part ketchup, and 1/2 part relish. Add sauce to bottom bun, add mushroom, add more sauce, top with lettuce, tomato, and bread pickles.

For Hand Cut Fries, wash the potatoes and cut them into thick "fries." Soak them in cold water for at least 1 hour and up to 4 hours. Rinse off any excess starch and pat dry with towel (make sure they are as dry as you can get them). Fry them in oil at 350 F, making sure not to crowd the pot. They will take about 6 to 7 minutes to turn brown. Remove from oil and let them cool on a wire rack. Just before serving, fry them all at once again for around 3 minutes, until they turn a deep burnished brown. Season with salt or your favorite seasoning blend while still hot, just before serving with your sandwich.

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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